Find Recipes Instantly! (Type the Recipe name or any Ingredient) Peanut Butter Chocolate Twist Shake 1 ounce chocolate chips 1 ounce peanut butter 4 ounces coconut juice or milk 6 ounces frozen yogurt or ice cream, vanilla 2 curls shaved chocolate 1/2 ounce crushed roasted peanuts Whip all ingredients together in blender until smooth. Garnish with shaved chocolate and crushed roasted peanuts. Makes 1 serving. Peanut Butter Fingers 1 loaf white bread 1/2 cup chopped roasted peanuts 1 12-oz. jar creamy peanut butter 1/2 cup oil 1 package chocolate candy coating Freeze loaf of bread overnight. Remove crusts and save. Cut each slice of bread into four or five finger size pieces. Place fingers and crusts on a cookie sheet and bake at 225oF for 30 minutes. Crush crust to make crumbs (a food processor is helpful). Mix bread crumbs and chopped peanuts in a paper or plastic storage bag. Mix oil and peanut butter. Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and them put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350oF oven for 10 minutes. Melt candy coating following package directions. Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 weeks. Peanut Butter Goo 1/2 cup creamy peanut butter 1/3 cup rice crispies cereal 4 tbsp coconut flakes 1/2 c plain yogurt Combine ingredients in a blender. Serve on celery, crackers, bread, etc. My daughter loves this as a sandwich spread! Peanut Butter Muffins 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 3 tsp baking powder 1/2 tsp salt 1 cup all-bran cereal 1 cup milk 1 egg 1/2 cup peanut butter 1/4 cup cooking oil 1/4 cup milk Stir together flour, sugar, baking powder and salt in large bowl. Make a well in centre. In medium bowl, combine cereal with milk. Add egg and peanut butter to cereal mixture. Beat with spoon to mix well. Add oil and milk. Stir and pour into well. Stir just enough to moisten. Batter will be lumpy. Fill greased muffin cups full and bake at 400 degrees for 20 to 25 minutes. Makes 16. Peanut Butter Play Dough 4 pounds peanut butter 3 pounds powdered sugar 3 1/2 cups karo corn syrup 2 tablespoons vanilla extract Mix all ingredients together in mixing bowl with paddle until dough comes together. Do not over mix. Keep at room temperature. Decorate with the following items: mini chocolate chips pretzel sticks mini marshmallows rainbow sprinkles Goldfish Use Playdough(tm) cutters Yield: 4 Portions Peanut Butter Pudding Cake 1 cup roasted peanuts, chopped & divided 1 cup all-purpose flour 1/2 cup butter, softened 1/3 cup creamy peanut butter 1 package (8 oz.) cream cheese 1 cup confectioner's sugar 1 container (4.5 oz.) frozen whipped topping 1 package (3 oz.) instant vanilla pudding 1 package (3 oz.) instant chocolate pudding 2 3/4 cups milk 1 container (9 oz.) frozen whipped topping 1 ounce chocolate, grated Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350oF. Cool thoroughly. Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1. Layer 3: Mix puddings with milk until thickened. Spread over layer 2. Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours. Makes 12 servings. Peanut Butter Shortbreads 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/4 cup creamy peanut butter 2 cups all-purpose flour Preheat oven to 300oF. In a bowl, combine all the ingredients with your fingers until mixture resembles coarse meal. Press the mixture into an ungreased 8" round pan. With a fork, prick decorative wedges in the dough. Bake for about 1 hour, or until very lightly browned. Cut into wedges while warm. Makes 16 wedge-shaped cookies. Peanut Butter Snack Spread Ingredients: 1 TBSP Instant Dry Milk 1 tsp Water 1 tsp Vanilla 1 TBSP Honey 3 heaping TBSP Creamy Peanut Butter Directions: Combine dry milk, water and vanilla, stirring to moisten. Add honey and peanut butter, stirring slowly until liquid begins to blend with peanut butter. Spread between graham crackers or milk lunch crackers. The spread can also be formed into balls, chilled and eaten as candy. Keeps well in refrigerator but is difficult to spread when cold. Peanut Butter Waffles Serving Size : 8 1/3 cup chunky peanut butter 1 cup pancake mix 2 tablespoons sugar 5 ounces evaporated milk 1/2 cup water 1 large egg 1/4 cup butter -- softened 2 tablespoons honey Place peanut butter in a 1-quart glass bowl. Microwave at High for 20 to 30 seconds. Add pancake mix and next 4 ingredients; beat at medium speed with an electric mixer just until smooth. Bake in a preheated, oiled waffle iron until golden. Combine butter and honey, stirring until blended. Top waffles with honey mixture. Makes 8 (4-inch) waffles. Peanut Chews Makes 48 pieces 1 cup dark corn syrup 1 cup sugar 1 cup smooth peanut putter 1-1/4 cup salted or dry roasted peanuts; (6-1/2 oz can) 5 cups corn flakes Combine corn syrup and sugar in 3-quart heavy saucepan. Bring to a full boil, stirring constantly. Remove from heat; quickly stir in peanut butter. Add peanuts and corn flakes, stirring to coat. Press into buttered 13 x 9 x 2 inch pan. Cool and cut into 48 pieces.